mushroom soup
I made this for the first time in Maine. My daughter, Terri had a huge party on Labor Day one year and I thought this would be great for a start to the menu! EVERYONE loved it; especially one very close friend, Norma! This is her recipe now and forever, I think! It was that good!
prep time
cook time
40 Min
method
---
yield
Lots of people- cook time is estimated only
Ingredients
- 1/2 cup chopped onion
- 1/4 cup butter
- 2 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 cups water
- 1 pound mushrooms, fresh, white
- 1 cup celery, chopped
- 1 cup potatoes, peeled and diced
- 1/2 cup carrots, chopped
- 1 cup half and half cream, light
- 1/4 cup parmesan cheese
How To Make mushroom soup
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Step 1In a large pot saute onions in butter until tender. Add flour, salt, pepper to make a smooth paste combining with the sauteed onion. Stir until smooth. Gradually add water stirring constantly and bring to boil. Cook and stir for 1 minute after boiling.
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Step 2Add mushrooms, celery, potatoes, carrots and reduce heat to simmer for 30 minutes until veggies are tender. Add half and half cream along with the parmesan cheese. Heat through making sure parmesan cheese melts. Remove pot from heat!
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Step 3At the party, I put the soup into a crockpot on low to keep it hot. It worked just great and everyone was happy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cream Soups
Keyword:
#mushroom
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